In general people should be modest about their accomplishments. Modesty will not be a character trait of mine today because this is one of the best looking cakes I have ever made! It was also pretty great in the flavor department. I didn’t find this cake to be too overwhelming in malt flavor despite the use of a good amount of malt powder and chopped Whoppers.
The cake wasn’t too chocolately, but had a subtle chocolate flavor and wasn’t too sweet. It had a good texture on its own, but with the frosting it was perfect. I love this frosting. This is a recipe I will keep in the “Favorites” folder. I will definitely make it again and try pairing with other cakes. I got the recipe from cookiemadness who got it from Chowhound. One day people will be getting recipes from my blog…one day.
I took the advice of cookiemadness and used the Chocolate Malt Frosting recipe she’d posted from Dorie Greenspan. The ingredients seem normal enough, but the way the frosting comes together is interesting but it works incredibly well. The brown sugar adds a depth of flavor that compliments the cake. You can find the cake recipe on Chowhound (linked above) and here is the frosting.
Malted Chocolate Frosting (adapted from a Dorie Greenspan recipe)
6 ounces bittersweet chocolate, coarsely chopped
1/3 cup (packed) light brown sugar
1/4 cup malted milk powder (such as Carnation, Ovaltine or Horlick’s)
1 tablespoon unsweetened natural cocoa powder
1/4 cup boiling water
2 sticks (8 ounces) unsalted, butter, at room temperature
Pinch of salt
3/4 teaspoon pure vanilla extract
2 1/4 cups confectioners’ sugar
Melt chocolate and half of the brown sugar together in a heat-proof bowl set over a pan of barely simmering water or in top of a double boiler. Let cool slightly.
Stir remaining brown sugar, malted milk powder, cocoa powder and boiling water together in a small bowl or glass measuring cup.
Beat butter in bowl of a standing mixer. When creamy, beat in melted chocolate, followed by malted milk powder mixture. Beat in vanilla. Stir in the powdered sugar; beat until it is well mixed.
Chill mixture for 30 minute to hour or until it is good and cold. Return bowl to stand mixer and beat chilled icing until it becomes light and fluffy.